Marlene Sorosky's Chocolate Peppermint Angel Dessert

Total Time: 4 hrs 45 mins Preparation Time: 45 mins Cook Time: 4 hrs

Ingredients

• Servings: 8
• 1 1/2 cups semi-sweet chocolate chips, about 9 ounces
• 2 tablespoons sugar
• 2 tablespoons milk
• 1/4 teaspoon peppermint extract
• 3 large eggs, separated and at room temperature
• 2 cups whipping cream
• 1 (10 inch) angel food cake (may be homemade or store-bought)
• 1 cup whipping cream (to garnish) (optional)

Recipe

• 1 stir chocolate chips, sugar, milk and mint extract in top of a double boiler over simmering water until chocolate is melted. remove from heat.
• 2 whisk egg yolks in a small bowl until blended; whisk into chocolate. beat egg whites in medium-size bowl with electric mixer on low speed until foamy. beat on high speed until soft, rounded peaks form. spoon over chocolate without mixing.
• 3 beat cream in same mixing bowl on low speed until thickened. beat on medium speed until soft peaks form. fold chocolate and egg- mixture into whipped cream until no streaks of remain.
• 4 cut angel-food cake into 1-inch pieces. place layer of cake pieces on bottom of an 8- x 3-inch springform pan. (or you may use an 8-1/ x 2-inch springform pan.) you'll use half the cake. top with half the mousse. repeat a second layer of cake and remaining mousse in the same manner.
• 5 smooth top evenly with a spatula. cover with plastic wrap and refrigerate overnight. the dessert may be refrigerated up to 2 days, or it may be frozen, covered with plastic wrap and foil, if desired. defrost wrapped cake in refrigerator overnight.
• 6 to serve: several hours before serving, remove sides of springform pan. beat remaining whipping cream until stiff. spoon into pastry bag fitted with 1-inch rosette or star tip and pipe rows of whipped cream going up the sides and 1 rosette in the center. or, spread whipped cream over top and sides, if desired. chill at least 4 hours.